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Asparagus and White Bean Salad

September 24, 2012

Although I went to college in the same city I lived, the nature of being a Georgetown grad is that your friends disperse into the wind. For the past 11 years, my friends lived across the country, and even abroad, which has meant a good amount of organization for our annual trips to see each other. When people scoff at hearing my bachelorette 7 years ago took place in Vegas, what they don’t know is that it is the only location where all six of us could buy cheap flights. Secretly, the two of us who stayed in DC have been plotting to get our friends back to the East Coast. This summer, we celebrated the return of one couple, which we consider a win, now 4 of the 6 of us live within five hours of our alma mater.

The reason for the celebration? The luxury of spontaneously hanging out. No more planning and budgeting. No more packing and coordinating schedules. Labor Day weekend, our friends drove up from Chapel Hill. The kiddos played and we enjoyed a good meal. I served the salad below as a fresh, easy, and healthy side to a big bowl of pasta.  We are looking forward to many future impromptu hangouts.

The kids enjoying a cupcake from Sticky Fingers Bakery

This salad is made with mache,  a butter lettuce, which is wonderful with the lemon juice in the recipe. I highly recommend picking up this salad ingredient for your regular consumption.

Asparagus and White Bean Salad

  • 2 bunches of asparagus
  • juice of 1/2 lemon
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 2 cups of Mache Lettuce
  • 1 can of cannellini beans

1. Preheat the oven to 375.

2. Break off the dead ends of the asparagus, and chop them up into 2 inch segments. In a baking dish, add the asparagus, lemon juice, olive oil, salt and pepper. Bake for 20 minutes.

3. Remove the asparagus form the oven, and let cool. Stir in the beans.

4. Place the mache on a plate. Then, pour the beans and asparagus over the mache. Be sure to add the cooking juices for dressing. Serve cool.

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